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Red Miso Buerre Blanc

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  Demi-glace 1⁄2 Cup (8 tbs)
  Red miso 1⁄2 Teaspoon
  Blood orange juice/Orange juice 1 Tablespoon
  Roasted red pepper puree 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs), softened
  Lemon 1 , grated rind
  Orange 1 , grated rind
  Lime 1 , grated rind
  Nori sheet 1⁄5 , julienned (seaweed)
  Jumbo shrimp 6
  Togarashi 1 Teaspoon
  Egg white 1 , beaten
  Rose water 1 Tablespoon
  Lime juice 1 Tablespoon
  Scallops 6 Large
  Black sesame seed 1 Teaspoon
  Lemon grass stalks 3 , cut into 3-inch pieces

To prepare Red Miso Buerre Blanc, combine demi-glace, miso, orange juice and red pepper puree in small saucepan.
Bring mixture to a boil; remove from heat.
Whisk butter, a small amount at a time, into sauce.
Keep warm.
Combine lemon, orange and lime rind with 1/5 sheet julienned seaweed.
Season shrimp with togarishi.
Coat shrimp with egg white; cover with seaweed mixture.
Heat grill pan.
Cook shrimp.
Deglaze with rose water and lime juice.
Cook scallops.
Place one shrimp and scallop on each serving plate; garnish with lentil mixture.
Add 2 pieces each of red beets and yellow beets.
Surround with 2 tablespoons Red Miso Buerre Blanc.
Sprinkle with sesame seed and lemon grass.

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